Summer Cooking: 25 Ideas To Kick Off Summer!

By Naomi Ross

With its leisurely vibe, summer is a time of “non-cooking.” Most of us want to avoid a hot kitchen and gravitate toward simple, lazy-day dishes that can be thrown together on the fly. Think quick-cooking items that allow for more time spent outside and seasonal fare that’s more of an assembly than a recipe. In other words: “How can I cook without cooking?”

Choose seasonal simplicity. A stunning caprese salad with the season’s ripest tomatoes and basil takes five minutes to slice and platter, and little more than salt and good olive oil for adornment. Smart appliances like the instant pot or a rice cooker are hands-off and don’t add much heat to the kitchen. While grilling does entail more attention and time in the heat, investing the time to batch-grill chicken or meats in one session can furnish multiple “non-cook” meals with flavorful proteins for salads or sandwiches for days.

There is definitely a desire to eat well (while cooking little!) in the summer. The on-the-go freedom of picnic/park dinners requires knowing what meals travel well, and a little planning and ingenuity as well. What can be served cold or at room temperature? Which tasty seasonal combos belong together so something delicious can be whipped up fast? After all, summer won’t be here forever, so make the most of it without breaking a sweat!

Enjoy these 25 non-recipe ideas to get your creative summer juices flowing.

Simple Salads

1. Toss ripe sliced peaches (and optional chunks of tomato) with chopped mint or basil, minced red onion, balsamic vinaigrette, and feta or goat cheese.

2. Thinly slice cucumbers (and optional radishes); sprinkle liberally with kosher salt for a quick pickled cucumber salad. Let sit for 15 to 30 minutes, then rinse and pat dry. Toss with scallions, chopped dill, and parsley; dress with a splash of white vinegar, oil, a little sprinkling of sugar and pepper to taste.

3. Julienne or coarsely grate jicama and firm mango. Add some shredded radicchio or scallions if you like. Dress with fresh lime juice, olive oil, salt and pepper, and a touch of honey. Sprinkle with toasted chopped peanuts or cashews.

4. Plate thinly sliced or shaved melon and chopped mint leaves, with burrata cheese in the center. Add a sprinkling of red pepper flakes and flaky salt, a squeeze of lemon, and a drizzle of olive oil. Refreshing and satisfying.

5. A great use for leftover grilled/steamed corn on the cob: working over a large bowl, shave off the kernels, then add halved cherry tomatoes, diced avocado, and chopped fresh basil. Toss with balsamic vinegar, olive oil, salt, and pepper. Leftover diced grilled chicken makes it a meal.

Sandwiches And Toasts

6. My favorite “house” sandwich: whole-grain bread, a smear of pesto mayo, sliced muenster cheese, thinly sliced tomato, thinly sliced avocado.

7. Leftover vegetable wraps: thin slices of roasted or grilled red peppers, zucchini, portobello mushrooms, etc. Add baby spinach leaves and thin strips of mozzarella cheese (fresh mozzarella is really good, too) or smoked gouda.

8. Tuna sandwich with all the fixings: club or Kaiser roll with thinly sliced hard-boiled egg, tomato, cucumber, and plenty of fresh bean sprouts. (It’s even better with a little garlicky aioli!)

9. Use up leftover grilled/baked salmon in a fresh salmon salad: add a squeeze of fresh lemon juice, capers, chopped celery, mayo, salt, and pepper, and mix until all incorporated. Use salmon salad as a sandwich or salad protein upon which to build.

10. Make a sweet bruschetta: top slices of toasted baguette with a layer of goat cheese (or drained ricotta), sliced fresh figs, a drizzle of honey, and some toasted chopped pecans or hazelnuts for crunch.

Legumes And Grains

11. Sushi rice bowls: Steam 2¼ cups rinsed sushi rice (I use my rice cooker). Combine 4 Tbsp. rice vinegar, 3 Tbsp. sugar, 1 tsp. salt, and drizzle mixture into hot steamed sushi rice, tossing until absorbed and rice is glossy. Top in bowls with shredded carrots, snow peas, sliced scallions, shredded kani, diced mango, and torn pieces of nori (dried seaweed). Serve with soy sauce and spicy mayo. Great at room temperature!

12. Warm orzo salad: combine cooked orzo with diced roasted/grilled veggies. Toss with salt and pepper, olive oil, a splash of acid (balsamic vinegar or lemon juice), and some fresh chopped herbs like parsley or basil, too. Add leftover cubed grilled chicken or steak for a full meal.

13. Red quinoa salad: Steam red quinoa (I use my rice cooker); fluff with a fork and add corn kernels, edamame, red onion or scallions, craisins, diced avocado, and cilantro. Dress while warm with plenty of fresh lime juice, olive oil, cumin, coriander, salt, and pepper. (I like cayenne pepper, too!) Great at room temperature.

14. White bean salad: Toss white beans (rinsed and drained), thinly shaved red onion, arugula, lemon juice, fresh herbs (like dill or parsley), olive oil, salt, and pepper. Add flaked leftover salmon if you have. Also great with some shaved Parmesan or Pecorino!

15. Toss cooked warm wheat berries or farro with chopped grapes or cherries, hazelnuts, lemon juice or white wine vinegar, olive oil, salt, and pepper. Crumbled feta or goat cheese is a wonderful option.

Meat And Poultry

16. Everyone loves kebabs! Make it a family affair with each person pairing their favorites combos. Beef with pineapple, chicken with cherry tomatoes and onions, shawarma with eggplant…

17. Dinner sandwiches: grilled chicken, beef fry (bacon), tomato, lettuce, avocado, pickles, and zesty burger sauce. Potato chips, too. Trust me.

18. Cube turkey breast (I like smoked) and add to a romaine salad with grape tomatoes, cucumbers, red onion, olives, sliced hard-boiled egg, pickles, etc. Go creamy with the dressing.

19. Classic deli sandwiches/hoagies (don’t forget the pickles). Not so creative…but so what?

20. Sear steak and let it rest a few minutes. Thinly slice and roll in a soft flour tortilla with grilled/roasted sweet onions and peppers. (Can also be done as a steak sandwich on club roll.) Guacamole on the side is a plus.

Fruit And Desserts

21. Biscotti or mandelbread travels well and stays fresh for a week.

22. Toss berries, melon, and stone fruits with a drizzle of honey, flaked coconut, a dash of cinnamon, and a sprinkling a chopped fresh mint.

23. Grill your dessert: grilled pineapple, peaches, and even firm plums are delicious.

24. Summer is berry season: macerate your strawberries or cherries in a little balsamic vinegar and sugar for 30 minutes until berries look slightly wilted and have released their juices. Serve over ice cream.

25. Chocolate-dipped strawberries, bananas, pretzels … Keep in a cooler if traveling! n

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.